Keeping up with the Seafood Community
The National Fisheries Institute Produces its 100th video blog
October 23, 2014 WASHINGTON, DC The countrys largest seafood trade association produces its 100th video blog, a channel where viewers can keep up with the latest news from the seafood community in under a minute.
Data continues to show that the sweet spot for video length online is less than 60 seconds, said Lynsee Fowler, NFIs communications manager. And were able to provide snippets about the latest in seafood science, press coverage, new products and more, in just that time.
Fowler, who oversees NFIs social media presence, helped launch the associations entrance into visual content when she hosted the first video blog (vlog) on AboutSeafood.com in September of 2012.
What began with a built-in webcam on Fowlers computer has turned into a robust one-minute package complete with green-screen technology and editing software that incorporates images, b-roll, hyperlinks, music and more. As the digital space evolves, so has NFI, said Fowler. Given the evolution in just 100 vlogs, were excited to see what the next 100 will bring.
The video blog is aimed at anyone with an interest in the seafood community. From seafood executives, to reporters, to chefs and even marketers, NFIs vlog is a way to stay up-to-date with the seafood community online.
The organization has posted more than 175 videos to its dynamic YouTube channel, with many hyper-targeted at specific audiences, from members of Congress to food service professionals.
Video content is a marque feature on many NFI websites including FukushimaFishFacts.com.
Whether were producing a weekly vlog or an advocacy video, we understand the importance of getting our message out in a brief and engaging way, said Fowler.
For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com.Contact Information
Gavin Gibbons
(703) 752-8891
ggibbons@nfi.org
